1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 (3 pound) whole chicken about, cut into pieces
1 tablespoon vegetable oil
4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
2 stalks celery, sliced, 1/2 inch (1 cm) thick
1 onion, thinly sliced
1 teaspoon dried rosemary
2 cups chicken stock
1 cup frozen peas
Rosemary Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
Fresh rosemary sprigs
In a bowl or plastic bag, combine flour, salt and pepper. In batches, add
chicken pieces to flour mixture and toss to coat. Transfer to a plate.
In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces
and cook for 8 to 10 minutes or until brown on all sides. Set aside.
Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over
vegetables.
Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat,
scraping up brown bits from bottom of pan. Pour pan juices into crockpot along
with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4
to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir
gently to combine.
Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In
a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir
with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop
dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30
minutes or until tester inserted in centre of dumpling comes out clean.
